This soup recipe is healthy and easy to prepare. The recipe only takes 20 minutes so you’ll be feeling warm and toasty in no time!

Yield

Makes 5 servings

Ingredients

1 tablespoon olive oil

2 cups matchstick carrots

1 small onion, finely chopped

2 cloves garlic, minced

5¼ cups low-sodium chicken broth

2 cups water

2 heads escarole, cut into 1-inch pieces

1/2 cup whole wheat orzo pasta

2 cups chopped leftover cooked chicken

1/8 teaspoon black pepper

Grated Parmesan cheese

Preparation

In a Dutch oven, heat oil over medium heat until hot. Add carrots, onion and garlic, cook 4 minutes or until onion softens. Stir in broth and water, heat to boiling. Stir in escarole and orzo pasta, heat to boiling.

Reduce heat to medium low, simmer uncovered for 6 minutes or until orzo is tender. Stir in chicken and pepper. Simmer 3 minutes or until chicken is heated through.

Serve with grated Parmesan.

Nutritional Information

Calories: 285

Protein: 28g

Carbohydrates: 25g

Fat: 9g

Fiber: 6g

Cholesterol: 49mg

Sodium: 890mg

Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension’s Show-Me Nutrition line at 1-888-515-0016.